Description
A rich Italian lasagna with layers of halal-friendly beef, spinach, ricotta, and marinara. Comforting, authentic, and adaptable for plant-based or halal preferences.
Ingredients
12 dry lasagna noodles
2 lbs ground beef (halal)
20 oz frozen spinach
2 cans (24 oz) canned crushed tomatoes (gluten-free optional)
15 oz ricotta cheese
3 cups shredded mozzarella
4 cloves garlic
Black pepper to taste
Instructions
Preheat oven to 375°F (190°C).
Cook ground beef in a skillet over medium-high heat until browned.
Add minced garlic, crushed tomatoes, and salt to the skillet; simmer uncovered for 10 minutes.
Stir thawed spinach into the sauce until moisture evaporates.
Mix ricotta with a splash of black pepper until smooth.
Spread 1/3 of the meat sauce in a 9×13-inch baking dish. Layer a noodle sheet, ricotta mixture, mozzarella, and some meat sauce. Repeat two more times, finishing with a top layer of sauce and mozzarella.
Cover with parchment paper and foil. Bake for 25 minutes. Remove covering and bake 10 more minutes until golden.
Notes
Substitute halal beef with vegan meat or ground turkey.
Use almond/cashew ricotta for vegan adaptation.
Oven-ready noodles save prep time; drain fresh spinach thoroughly if using.
- Prep Time: 30
- Cook Time: 30
- Category: Meals
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 10g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 15g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 120mg